Roasted Bacon-Onion And Tomato Salad

4 Vidalia onions; (about 2 pounds,
2 cup cherry tomatoes; quartered
6 Slices bacon cooked crisp and crumbled
1/3 cup minced fresh basil or parsley leaves ( I prefer the basil )
1 large garlic clove; minced and mashed to a paste
1/4 teaspoon salt
1 tbsp balsamic vinegar
1 tbsp red-wine vinegar
1/4 cup olive oil

Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil.  In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking dressing until it is emulsified. Pour the dressing over the salad and toss well. Serve it chilled or at room temperature, nice accompaniment to grilled chicken or beef.

Serves 6.